I can’t believe that summer is almost over. Where has all the time gone? I’m not ready to part ways with stone fruits and fresh berries! I don’t think I’ve had enough of them yet to last me until next summer.

While they’re still readily available, I’ve been going to the farmer’s market and buying as many fresh peaches and berries as I can. I might be overindulging just a little. I can’t help it! So last Saturday, I went to the farmer’s market specifically for yellow peaches because I knew that there was going to be a sale. $15 for a flat box of yellow peaches, which is about 10-12 pounds of them. How could I resist?

I definitely couldn’t. I bought a box and my cousin bought a box, and we checked them in at the Veggie Valet, which is like a coat check but for your farmer’s market buys, while we continued shopping. Seriously, whoever came up with that idea made life so much easier for us.

So now…. I have so many fresh ripe yellow peaches. Which means you’re going to see a ton of peach related recipes in the next couple weeks. I hope you love yellow peaches as much as I do. Because there’s going to be a lot of them.

Starting with this strawberry peach layered chia pudding.

But if you have suggestions for all the ripe peaches I have waiting to be eaten or used, I’d love to hear them!

I love frozen smoothies served with overnight chia pudding. It’s so simple and pretty as well as delicious and refreshing. I make enough for 2-3 people, but you can adjust the recipes depending on your needs. Plus, you can play around with different fruits if you like too.

In a medium jar, combine chia seeds, almond milk, and maple syrup. Use a spoon to mix until well incorporated. Set the jar in the fridge overnight to allow the chia seeds to absorb the almond milk and thicken.

When ready to serve, divide the chia pudding into two or three servings.

In a medium jar, combine chia seeds, almond milk, and maple syrup. Use a spoon to mix until well incorporated. Set the jar in the fridge overnight to allow the chia seeds to absorb the almond milk and thicken.

When ready to serve, divide the chia pudding into two or three servings.

About the author

Welcome to my site!
My name is Andrea. I’m a 27-year-old registered dental hygienist, living in California.
While I’m working towards my goal of finding a full time job as a registered dental hygienist (now that I have my license), I decided to relieve my stress (because job searching is stressful!) by continuing to focus on a few of my loves: writing, food, and crafting. This blog will feature recipes, some DIY projects, and occasionally peeks into my personal life.